{"id":196460,"title":"Martabak, indon\u00e9sk\u00e1 placka pln\u011bn\u00e1 hov\u011bz\u00edm","modified":"2026-10-31T16:56:19+01:00","plain":"Lahodn\u00fd tradi\u010dn\u00ed recept na indon\u00e9skou pala\u010dinku pln\u011bnou hov\u011bz\u00edm masem \n\n\n\nPo setm\u011bn\u00ed v Jakart\u011b p\u0159istane na prk\u00e9nku poj\u00edzdn\u00e9ho st\u00e1nku zlatav\u00fd k\u0159upav\u00fd bal\u00ed\u010dek. \u010cepel klepne o prk\u00e9nko, pro\u0159\u00edzne t\u011bsto pokryt\u00e9 puch\u00fd\u0159ky a uvoln\u00ed v\u016fni ko\u0159en\u00ed s t\u00f3ny kari a jarn\u00ed cibulky. \n\n\n\nHned vedle se na tukem pot\u0159en\u00e9 plotn\u011b t\u011bsto vytahuje t\u00e9m\u011b\u0159 do pr\u016fsvitna, p\u0159ekl\u00e1d\u00e1 kolem vaje\u010dn\u00e9 sm\u011bsi s masem a pak se nech\u00e1v\u00e1 sy\u010det na rozp\u00e1len\u00e9m povrchu. L\u017e\u00edce sladkokysel\u00e9ho acaru (na J\u00e1v\u011b a ve velk\u00e9 \u010d\u00e1sti Indon\u00e9sie) nebo nab\u011bra\u010dka kari om\u00e1\u010dky (b\u011b\u017en\u011bj\u0161\u00ed na Sumat\u0159e a v malajsk\u00fdch tradic\u00edch, zejm\u00e9na v Malajsii a Singapuru) vyva\u017euje tuto sytost lehkou kyselost\u00ed. \n\n\n\nTo je martabak telur: \u201ep\u0159ekl\u00e1dan\u00e1\u201c klasika pouli\u010dn\u00edho j\u00eddla, jej\u00ed\u017e k\u0159upav\u00fd obal a vl\u00e1\u010dn\u00fd vnit\u0159ek vypov\u00eddaj\u00ed o bl\u00edzkov\u00fdchodn\u00edch ko\u0159enech i v\u00fdrazn\u00e9 indon\u00e9sk\u00e9 identit\u011b.\n\n\n\nCo je martabak?\n\n\n\nMartabak telur je slan\u00e1 pln\u011bn\u00e1 chlebov\u00e1 placka typick\u00e1 pro Indon\u00e9sii (osobn\u011b jsem ji ochutnal v muslimsk\u00e9 \u010dtvrti Quiapo v Manile na Filip\u00edn\u00e1ch): sm\u011bs roz\u0161lehan\u00fdch vajec a ko\u0159en\u011bn\u00e9ho masa se uzav\u0159e do velmi tenk\u00e9ho pl\u00e1tu t\u011bsta, kter\u00e9 p\u0159i sma\u017een\u00ed l\u00edstkuje, a pot\u00e9 se na p\u00e1nvi osma\u017e\u00ed dok\u0159upava. \n\n\n\nMartabaky ochutnan\u00e9 v muslimsk\u00e9 \u010dtvrti Manily\n\n\n\nN\u00e1pl\u0148 uvnit\u0159 bal\u00ed\u010dku p\u0159i sma\u017een\u00ed ztuhne podobn\u011b jako omeleta. U\u017e samotn\u00fd n\u00e1zev vystihuje jeho tvar: martabak poch\u00e1z\u00ed z arabsk\u00e9ho mutabbaq, \u201ep\u0159elo\u017een\u00fd\u201c, a pr\u00e1v\u011b toto uzav\u0159en\u00e9 p\u0159elo\u017een\u00ed je jeho pozn\u00e1vac\u00edm znamen\u00edm. \n\n\n\nZ\u00e1klad z\u016fst\u00e1v\u00e1 stejn\u00fd: nekynut\u00e9 p\u0161eni\u010dn\u00e9 t\u011bsto vyta\u017een\u00e9 t\u00e9m\u011b\u0159 do pr\u016fsvitna; n\u00e1pl\u0148 z roz\u0161lehan\u00fdch vajec (\u010dasto kachn\u00edch), mlet\u00e9ho hov\u011bz\u00edho, skopov\u00e9ho (jehn\u011b\u010d\u00edho) nebo koz\u00edho masa, spousty jarn\u00ed cibulky a ko\u0159en\u00ed typu kari; pot\u00e9 sma\u017een\u00ed na tukem pot\u0159en\u00e9 plotn\u011b, dokud obal nez\u00edsk\u00e1 kr\u00e1snou zlatavou barvu. \n\n\n\nNezam\u011b\u0148ujte ho s martabak manis, silnou sladkou kynutou pala\u010dinkou: pr\u00e1v\u011b martabak telur z\u016fst\u00e1v\u00e1 nejbl\u00ed\u017ee p\u016fvodn\u00edmu mutabbaqu.\n\n\n\nJeho nejbli\u017e\u0161\u00edm p\u0159\u00edbuzn\u00fdm je malajsijsk\u00fd a singapursk\u00fd murtabak, se kter\u00fdm sd\u00edl\u00ed techniku vytahov\u00e1n\u00ed a p\u0159ekl\u00e1d\u00e1n\u00ed t\u011bsta i n\u00e1pl\u0148 s kari. Nej\u010dast\u011bji se pod\u00e1v\u00e1 s kari nebo d\u00e1lem (\u010dasto s nakl\u00e1danou cibul\u00ed), sp\u00ed\u0161e ne\u017e s jav\u00e1nsk\u00fdm acarem. \n\n\n\nZnaky dobr\u00e9ho martabak telur jsou pom\u011brn\u011b st\u00e1l\u00e9: dom\u00e1c\u00ed t\u011bsto odpo\u010dinut\u00e9 v oleji po dobu 2 a\u017e 4 hodin, p\u0159\u00edpadn\u011b p\u0159es noc, aby se dalo vyt\u00e1hnout opravdu dotenka; vaje\u010dn\u00e1 sm\u011bs s masem, v\u00fdrazn\u011b ochucen\u00e1 jarn\u00ed cibulkou a bumbu kari (sm\u011bs\u00ed ko\u0159en\u00ed typu kari); bal\u00ed\u010dek osma\u017een\u00fd vcelku a pot\u00e9 nakr\u00e1jen\u00fd na \u00fahledn\u00e9 \u010dtverce.\n\n\n\nP\u016fvod martabaku\n\n\n\nHistorici kladou po\u010d\u00e1tky tohoto j\u00eddla do Jemenu nebo Sa\u00fadsk\u00e9 Ar\u00e1bie, kde \u017eily komunity indick\u00fdch muslim\u016f. U\u017e tehdy se tam prod\u00e1valo pouli\u010dn\u00ed ob\u010derstven\u00ed mutabbaq, tenk\u00e9 chlebov\u00e9 placky p\u0159elo\u017een\u00e9 kolem vajec, s\u00fdra a n\u011bkdy i masa. Indi\u010dt\u00ed a arab\u0161t\u00ed muslim\u0161t\u00ed obchodn\u00edci pak tuto my\u0161lenku v 19. a na po\u010d\u00e1tku 20. stolet\u00ed p\u0159enesli po obchodn\u00edch cest\u00e1ch do jihov\u00fdchodn\u00ed Asie. \n\n\n\nDo Indon\u00e9sie se nejsp\u00ed\u0161 dostal p\u0159es Sumatru a J\u00e1vu; u\u017e ve 30. letech 20. stolet\u00ed ho na J\u00e1v\u011b prod\u00e1vali p\u0159ist\u011bhovalci z \u0159ad indick\u00fdch muslim\u016f (\u010dasto ve spolupr\u00e1ci s m\u00edstn\u00edmi partnery). Podle obl\u00edben\u00e9ho vypr\u00e1v\u011bn\u00ed z Tegalu (ve st\u0159edn\u00ed \u010d\u00e1sti J\u00e1vy) p\u0159edal recept jedn\u00e9 m\u00edstn\u00ed rodin\u011b Ind. Jak se toto ob\u010derstven\u00ed zabydlovalo, rozd\u011blilo se do dvou podob: slan\u00fd martabak telur, jak\u00e9si pln\u011bn\u00e9 roti, a v\u00fdrazn\u011b odli\u0161n\u00fd sladk\u00fd martabak manis.\n\n\n\nPodobnou pochoutkou, kterou stoj\u00ed za to vyzkou\u0161et, jsou (sladk\u00e9) placky hotteok\n\n\n\nNo\u010dn\u00ed trhy ud\u011blaly z martabak telur j\u00eddlo ke spole\u010dn\u00e9mu posezen\u00ed: vydatn\u00e9 ob\u010derstven\u00ed, o kter\u00e9 se lid\u00e9 d\u011bl\u00ed po pr\u00e1ci, nebo b\u011bhem ramad\u00e1nu klasiku k p\u0159eru\u0161en\u00ed p\u016fstu, kterou si lze snadno odn\u00e9st s sebou a kter\u00e1 se skv\u011ble hod\u00ed k acaru \u010di kari. \n\n\n\nObst\u00e1l ve zkou\u0161ce \u010dasu, proto\u017ee jeho z\u00e1klad tvo\u0159\u00ed jednoduch\u00e9 suroviny ze sp\u00ed\u017ee, kter\u00e9 pozved\u00e1 ko\u0159en\u00ed a skute\u010dn\u011b zvl\u00e1dnut\u00e1 technika p\u0159\u00edpravy. I p\u0159\u00edlohy se p\u0159izp\u016fsobuj\u00ed m\u00edstn\u00edm chut\u00edm, od sladkokysel\u00e9ho acaru na J\u00e1v\u011b po kari om\u00e1\u010dky d\u00e1le na z\u00e1pad. Kdy\u017e u\u017e zn\u00e1me jeho ko\u0159eny, jednotliv\u00e9 suroviny n\u00e1m vysv\u011btl\u00ed, jak dos\u00e1hnout t\u00e9to struktury a v\u016fn\u011b.\n\n\n\nHlavn\u00ed suroviny na martabak\n\n\n\n\n\n\n\n\nP\u0161eni\u010dn\u00e1 mouka s vysok\u00fdm obsahem b\u00edlkovin (T65): vytv\u00e1\u0159\u00ed pru\u017en\u00e9 t\u011bsto, kter\u00e9 lze vyt\u00e1hnout velmi dotenka, ani\u017e by se trhalo, a kter\u00e9 p\u0159i sma\u017een\u00ed l\u00edstkuje, je k\u0159upav\u00e9, ale z\u00e1rove\u0148 poddajn\u00e9.\n\n\n\nVoda: hydratuje mouku a umo\u017e\u0148uje rozvoj lepku; ovliv\u0148uje vl\u00e1\u010dnost a ta\u017enost t\u011bsta.\n\n\n\nS\u016fl: ochucuje a nen\u00e1padn\u011b zpev\u0148uje strukturu; zv\u00fdraz\u0148uje chu\u0165 ka\u017ed\u00e9 slo\u017eky.\n\n\n\nChu\u0165ov\u011b neutr\u00e1ln\u00ed olej nebo gh\u00ed: obohacuje a zjem\u0148uje t\u011bsto, usnad\u0148uje vytahov\u00e1n\u00ed a slou\u017e\u00ed jako tuk na sma\u017een\u00ed, d\u00edky n\u011bmu\u017e vznikne k\u0159upav\u00fd obal s puch\u00fd\u0159ky.\n\n\n\nSlepi\u010d\u00ed vejce do t\u011bsta (voliteln\u00e9): podle receptu dod\u00e1v\u00e1 pru\u017enost a trochu pln\u011bj\u0161\u00ed chu\u0165.\n\n\n\nVejce do n\u00e1pln\u011b (\u010dasto kachn\u00ed): spojuj\u00ed v\u0161echny suroviny a vytv\u00e1\u0159ej\u00ed vl\u00e1\u010dnou, t\u00e9m\u011b\u0159 \u201ekr\u00e9movou\u201c n\u00e1pl\u0148; kachn\u00ed vejce j\u00ed dod\u00e1vaj\u00ed v\u011bt\u0161\u00ed pevnost a pln\u011bj\u0161\u00ed chu\u0165.\n\n\n\nMlet\u00e9 hov\u011bz\u00ed maso  : chutn\u00fd z\u00e1klad bohat\u00fd na umami, v souladu s pravidly halal; ku\u0159ec\u00ed maso je leh\u010d\u00ed, ale m\u00e9n\u011b tradi\u010dn\u00ed alternativou.\n\n\n\nCibule nebo \u0161alotka a \u010desnek: orestovan\u00e9 aromatick\u00e9 suroviny, kter\u00e9 masu dod\u00e1vaj\u00ed nasl\u00e1dlost a hloubku chuti.\n\n\n\nJarn\u00ed cibulka nebo p\u00f3rek nakr\u00e1jen\u00e9 najemno: typick\u00e1 sv\u011b\u017eest a lehk\u00e1 \u0161tiplavost, kter\u00e9 prostupuj\u00ed celou n\u00e1pln\u00ed.\n\n\n\nKari ko\u0159en\u00ed nebo sm\u011bs (koriandr, \u0159\u00edmsk\u00fd km\u00edn, kurkuma, \u010dern\u00fd pep\u0159, chilli): dod\u00e1v\u00e1 v\u016fni, h\u0159ejivou pikantnost a jemn\u011b \u017elut\u00fd odst\u00edn.\n\n\n\nDochucovac\u00ed p\u0159\u00edlohy: podle chuti sladkokysel\u00fd jav\u00e1nsk\u00fd acar (okurka, mrkev, \u0161alotka a drobn\u00e9 pta\u010d\u00ed chilli papri\u010dky ve slazen\u00e9m octu, \u010dasto s trochou soli a n\u011bkdy s \u010desnekem), kter\u00fd dod\u00e1 v\u00fdrazn\u00fd a k\u0159upav\u00fd kontrast; nebo kari \u010di om\u00e1\u010dka (nap\u0159\u00edklad gulai nebo d\u00e1l), kter\u00e9 tvo\u0159\u00ed slan\u00fd protip\u00f3l a lad\u00ed s pou\u017eit\u00fdm ko\u0159en\u00edm. Jako rychl\u00fd dom\u00e1c\u00ed z\u00e1klad se velmi dob\u0159e hod\u00ed sladkokysel\u00e1 om\u00e1\u010dka.\n\n\n\n\nKulturn\u00ed v\u00fdznam, region\u00e1ln\u00ed podoby a tradice pod\u00e1v\u00e1n\u00ed\n\n\n\nMartabak telur se j\u00ed ve\u010der u poj\u00edzdn\u00fdch a pouli\u010dn\u00edch st\u00e1nk\u016f: jako ob\u010derstven\u00ed ke sd\u00edlen\u00ed nebo nen\u00e1ro\u010dn\u00e1 ve\u010de\u0159e a tak\u00e9 jako velmi obl\u00edben\u00e9 j\u00eddlo k p\u0159eru\u0161en\u00ed p\u016fstu b\u011bhem ramad\u00e1nu. \n\n\n\nNa J\u00e1v\u011b je b\u011b\u017enou p\u0159\u00edlohou porce sladkokysel\u00e9ho acaru; na z\u00e1pad\u011b Sumatry ho \u010dasto doprov\u00e1z\u00ed pikantn\u00ed octov\u00e1 om\u00e1\u010dka (\u201ekuah cuka\u201c); v restaurac\u00edch mamak (indick\u00fdch muslim\u016f) v Malajsii a Singapuru tvo\u0159\u00ed z\u00e1klad kari nebo d\u00e1l. \n\n\n\nTak\u00e9 z\u00e1vitky lumpia pat\u0159\u00ed k indon\u00e9sk\u00e9 klasice\n\n\n\nRegion\u00e1ln\u00ed varianty maj\u00ed r\u016fzn\u00fd charakter: na J\u00e1v\u011b se dr\u017e\u00ed klasick\u00e9 n\u00e1pln\u011b s kari; Martabak Kubang (nebo Mesir) ze z\u00e1padn\u00ed Sumatry je v\u00fdrazn\u011bj\u0161\u00ed, n\u00e1pl\u0148 se n\u011bkdy ochucuje hotovou sm\u011bs\u00ed ko\u0159en\u00ed ve stylu rendangu, p\u0159id\u00e1v\u00e1 se nasekan\u00fd \u0159ap\u00edkat\u00fd celer a ob\u010das i va\u0159en\u00e9 brambory nakr\u00e1jen\u00e9 na kosti\u010dky. \n\n\n\nV Palembangu pod\u00e1v\u00e1 legend\u00e1rn\u00ed Martabak HAR, kter\u00fd ve 40. letech 20. stolet\u00ed p\u0159edstavil Haji Abdul Rozak, martabak ze dvou vajec v hust\u00e9 kari om\u00e1\u010dce s bramborami, \u010dasto bez masa; v Acehu kladou d\u016fraz na p\u00e1livost, d\u00e1vaj\u00ed p\u0159ednost mlet\u00e9mu hov\u011bz\u00edmu nebo solen\u00e9mu hov\u011bz\u00edmu (typu corned beef) a zelen\u00fdm chilli papri\u010dk\u00e1m, n\u011bkdy s koz\u00edm kari nebo octovou om\u00e1\u010dkou s chilli pod\u00e1vanou zvl\u00e1\u0161\u0165. \n\n\n\nNa druh\u00e9 stran\u011b Malack\u00e9ho pr\u016flivu se malajsijsk\u00fd a singapursk\u00fd murtabak p\u0159ipravuje stejnou technikou. \n\n\n\nAutenti\u010dnost pozn\u00e1te snadno: dob\u0159e odpo\u010dinut\u00e9 dom\u00e1c\u00ed t\u011bsto vyta\u017een\u00e9 velmi dotenka; vaje\u010dn\u00e1 n\u00e1pl\u0148 s masem a kari, bohat\u011b dopln\u011bn\u00e1 jarn\u00ed cibulkou; bal\u00ed\u010dek osma\u017een\u00fd vcelku, nakr\u00e1jen\u00fd na \u010dtverce a pod\u00e1van\u00fd bez s\u00fdra \u010di dal\u0161\u00edch modern\u00edch p\u0159\u00edsad \u201ekreasi\u201c (s v\u00fdjimkou p\u0159\u00edpadn\u00e9ho gh\u00ed pou\u017eit\u00e9ho p\u0159i sma\u017een\u00ed), zvenku k\u0159upav\u00fd, uvnit\u0159 vl\u00e1\u010dn\u00fd a pln\u00fd chuti.\n\n\n\n\n\n\tMurtabak s hov\u011bz\u00edm masem - indon\u00e9sk\u00e1 pln\u011bn\u00e1 pala\u010dinka\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tT\u011bsto150 g p\u0161eni\u010dn\u00e9 mouky T65 (s vysok\u00fdm obsahem b\u00edlkovin)1 \u0161petka soli100 ml vody (pokojov\u00e9 teploty)2 l\u017e\u00edce rostlinn\u00e9ho olejerostlinn\u00fd olej (podle pot\u0159eby, na nam\u00e1\u010den\u00ed a sma\u017een\u00ed)N\u00e1pl\u0148200 g mlet\u00e9ho hov\u011bz\u00edho masa (jemn\u011b mlet\u00e9ho)2 l\u017ei\u010dky kari ko\u0159en\u00ed (indick\u00e9ho)1 stonek cibulky (nakr\u00e1jen\u00fd najemno)1 l\u017ei\u010dka soli1 l\u017ei\u010dka krupicov\u00e9ho cukru0.5 l\u017ei\u010dky pep\u0159e (mlet\u00e9ho)50 ml vodyRozmixovan\u00e1 ko\u0159enic\u00ed sm\u011bs6 \u0161alotek4 strou\u017eky \u010desneku1 l\u017ei\u010dka sem\u00ednek koriandru2 o\u0159echy sv\u00ed\u010dkovn\u00edku (kemiri) (voliteln\u011b)0.2 mu\u0161k\u00e1tov\u00e9ho o\u0159\u00ed\u0161kuSm\u011bs na jednu porci2 stonky cibulky (nakr\u00e1jen\u00e9 najemno)0.5 cibule3 l\u017e\u00edce orestovan\u00e9ho masa2 kachn\u00ed vejce (nebo slepi\u010d\u00ed vejce)1 \u0161petka soli a pep\u0159e (mlet\u00e9ho, voliteln\u011b)\t\n\t\n\t\tT\u011bstoSm\u00edchejte mouku se sol\u00ed a postupn\u011b p\u0159il\u00e9vejte vodu, dokud se t\u011bsto nespoj\u00ed.Prohn\u011b\u0165te t\u011bsto, p\u0159idejte olej a znovu hn\u011b\u0165te, dokud nebude hladk\u00e9 a pru\u017en\u00e9.Rozd\u011blte t\u011bsto na 3 d\u00edly a vytvarujte z nich koule.Pono\u0159te koule t\u011bsta do m\u00edsy s rostlinn\u00fdm olejem a nechte je nam\u00e1\u010det 2 hodiny, pot\u00e9 odlo\u017ete stranou.N\u00e1pl\u0148Rozeh\u0159ejte trochu oleje a orestujte rozmixovanou ko\u0159enic\u00ed sm\u011bs, dokud se nerozvon\u00ed.P\u0159idejte mlet\u00e9 hov\u011bz\u00ed maso a pot\u00e9 vm\u00edchejte kari, s\u016fl, cukr a pep\u0159.P\u0159ilijte vodu a va\u0159te, dokud se zcela neodpa\u0159\u00ed. Podle pot\u0159eby dochu\u0165te.P\u0159idejte cibulku, prom\u00edchejte, vypn\u011bte plot\u00fdnku a nechte vychladnout.Dokon\u010den\u00edP\u0159ipravte si velkou nep\u0159ilnavou p\u00e1nev (asi 28 cm) a nechte ji suchou, bez oleje.Polo\u017ete do p\u00e1nve kouli t\u011bsta, zplo\u0161t\u011bte ji a prsty roztahujte do velmi tenk\u00e9, t\u00e9m\u011b\u0159 pr\u016fhledn\u00e9 vrstvy. T\u011bsto m\u016f\u017ee p\u0159esahovat p\u0159es okraje p\u00e1nve.V misce prom\u00edchejte suroviny na sm\u011bs na jednu porci a nalijte ji doprost\u0159ed t\u011bsta.P\u0159elo\u017ete t\u011bsto do tvaru ob\u00e1lky. Op\u00e9kejte na m\u00edrn\u00e9m a\u017e st\u0159edn\u00edm ohni, a jakmile je p\u00e1nev dob\u0159e rozp\u00e1len\u00e1, p\u0159idejte trochu oleje a ope\u010dte spodn\u00ed stranu dozlatova.Obra\u0165te pouze jednou a pokra\u010dujte v op\u00e9k\u00e1n\u00ed, dokud nebude v\u0161e dob\u0159e prope\u010den\u00e9. Nechte okapat a pod\u00e1vejte hork\u00e9.\t\n\t\n\t\t\nNam\u00e1\u010den\u00ed t\u011bsta v oleji (2 h) je z\u00e1sadn\u00ed, aby se dalo rozt\u00e1hnout do velmi tenk\u00e9 vrstvy, ani\u017e by se trhalo.\nP\u0159ed pln\u011bn\u00edm nechte n\u00e1pl\u0148 d\u016fkladn\u011b vychladnout, aby t\u011bsto nezm\u011bklo.\nOlej p\u0159idejte a\u017e do dob\u0159e rozp\u00e1len\u00e9 p\u00e1nve, aby ho t\u011bsto m\u00e9n\u011b nas\u00e1klo a povrch byl k\u0159upav\u011bj\u0161\u00ed.\n\n\t\n\t\n\t\tPlat principalindon\u00e9sienne\t\n\n\n\n\n\nKulin\u00e1\u0159sk\u00e9 zdroje\n\n\n\n\u2022 Historie martabaku v Indon\u00e9sii: od po\u010d\u00e1tk\u016f k r\u016fzn\u00fdm variant\u00e1m \u2013 PT Manunggal Perkasa (anglicky)\u2022 Martabak, mutabak, \u0645\u0637\u0628\u0642 \u2013 Sheba Yemeni Food (anglicky)\u2022 Martabak: tradi\u010dn\u00ed jemensk\u00e1 pala\u010dinka \u2013 TasteAtlas (anglicky)\u2022 Martabak \u2013 Wikipedie (indon\u00e9sky)\u2022 Martabak (indon\u00e9sk\u00e1 placka) pln\u011bn\u00fd mlet\u00fdm masem, vejcem, jarn\u00ed cibulkou a ko\u0159en\u00edm [OC] \u2013 Reddit (anglicky)\u2022 Recept na autentick\u00fd indon\u00e9sk\u00fd martabak telur \u2013 Lestariweb (indon\u00e9sky)\u2022 Recept na dom\u00e1c\u00ed indick\u00fd martabak s kari om\u00e1\u010dkou \u2013 IDN Times (indon\u00e9sky)\u2022 [dom\u00e1c\u00ed] Murtabak pln\u011bn\u00fd ochucen\u00fdm hov\u011bz\u00edm masem, cibul\u00ed, \u010desnekem, pep\u0159em, raj\u010detem a vejcem \u2013 Reddit (anglicky)\u2022 Recept na martabak telur jako od pouli\u010dn\u00edch prodejc\u016f \u2013 Fimela (indon\u00e9sky)\u2022 Martabak telor \u2013 egyptsk\u00fd martabak (pala\u010dinky s hov\u011bz\u00edm masem a vejci) \u2013 What to Cook Today (anglicky)\u2022 Recept na martabak kubang typick\u00fd pro z\u00e1padn\u00ed Sumatru, tip na ob\u010derstven\u00ed na konec roku! \u2013 IDN Times (indon\u00e9sky)\u2022 Pro ty, kdo se ptaj\u00ed, co je murtabak \u201eS\u2019pore\u201c z p\u0159\u00edsp\u011bvku\u2026 \u2013 Reddit (anglicky)\u2022 Martabak telur \u2013 Reddit (anglicky)\u2022 Recept na dom\u00e1c\u00ed martabak telur Padang, chutn\u00fd a snadn\u00fd \u2013 Cookpad (indon\u00e9sky)\u2022 Jak doma p\u0159ipravit martabak telur, obl\u00edbence cel\u00e9 rodiny \u2013 YouTube (indon\u00e9sky)","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196460","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=196460"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196460\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/115857"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196460"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196460"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196460"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}